{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,2]],"date-time":"2026-01-02T07:46:56Z","timestamp":1767340016003,"version":"build-2065373602"},"reference-count":64,"publisher":"MDPI AG","issue":"6","license":[{"start":{"date-parts":[[2024,5,27]],"date-time":"2024-05-27T00:00:00Z","timestamp":1716768000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FCT\u2014Foundation for Science and Technology","award":["2020.08089.BD"],"award-info":[{"award-number":["2020.08089.BD"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Separations"],"abstract":"<jats:p>The unique aroma and flavor of extra virgin olive oil (EVOO) are generally associated with its volatile composition, which includes a variety of components responsible for positive attributes as well as sensory defects which result from chemical oxidation processes and the action of exogenous enzymes. In this study, a robust analytical method, headspace solid-phase microextraction combined with gas chromatography\u2013mass spectrometry (HS-SPME-GC\/MS), was developed to tentatively identify volatile organic compounds (VOCs) as markers of positive and negative attributes, correlating them with relative percentages to estimate the risk of disqualification during the shelf life of EVOO. Significant differences (p &lt; 0.05) were identified in the levels of VOCs over time, mainly those derived from the lipoxygenase (LOX) pathway. Principal component analysis (PCA) was applied to process the experimental data. The ratio of E-2-hexenal to acetic acid allowed for the prediction of the disqualification of monovarietal EVOO by the sensory panel.<\/jats:p>","DOI":"10.3390\/separations11060167","type":"journal-article","created":{"date-parts":[[2024,5,27]],"date-time":"2024-05-27T08:36:22Z","timestamp":1716798982000},"page":"167","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Early Identification of Olive Oil Defects throughout Shelf Life"],"prefix":"10.3390","volume":"11","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5526-1967","authenticated-orcid":false,"given":"Fl\u00e1via","family":"Freitas","sequence":"first","affiliation":[{"name":"LAQV\/REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, NOVA University Lisbon, 2829-516 Caparica, Portugal"},{"name":"MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Institute for Advanced Studies and Research, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6295-9650","authenticated-orcid":false,"given":"Maria Jo\u00e3o","family":"Cabrita","sequence":"additional","affiliation":[{"name":"MED-Mediterranean Institute for Agriculture, Environment and Development & CHANGE-Global Change and Sustainability Institute, Departamento de Fitotecnia, Escola de Ci\u00eancias e Tecnologia, Universidade de \u00c9vora, P\u00f3lo da Mitra, Ap. 94, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1761-7376","authenticated-orcid":false,"given":"Marco Gomes","family":"da Silva","sequence":"additional","affiliation":[{"name":"LAQV\/REQUIMTE, Department of Chemistry, NOVA School of Science and Technology, NOVA University Lisbon, 2829-516 Caparica, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2024,5,27]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"291","DOI":"10.3109\/09637489409166170","article-title":"The Mediterranean Diet Revisited. 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